Stir-Fried Chicken and Noodles
"I live in a university town that draws students from many different cultures...and I frequently come across the tasty native dish like this Chinese one," says Stacey Nutt of Ames, Iowa.
Ingredients
- 1/2 cup chicken broth
- 1/3 cup reduced-sodium soy sauce
- 1/4 cup white wine or additional chicken broth
- 2 garlic cloves, minced
- 1/4 teaspoon ground ginger
- 1/4 teaspoon pepper
- 1/8 teaspoon crushed red pepper flakes
- 3/4 pound boneless skinless chicken breasts, cut into strips
- 4 teaspoons canola oil, divided
- 2 cups broccoli florets
- 2 cups julienned carrots
- 2 cups shredded Chinese or napa cabbage
- 1 cup fresh or frozen snow peas, cut into 1-inch pieces
- 6 ounces spaghetti, broken
- 2 teaspoons cornstarch
Reviews
The DH and I made this using a different mix of vegies - carrot, cauliflower florets, brocollini florets, shredded spinach, shredded bok choy leaves, snow peas and spring/green onion all up about 6 cups of vegies and used fresh home made pasta (angel air) and we thoroughly enjoyed and look forward to making again but will cut back on the soy and add some honey and fresh chilli. Thanks for great recipe and oh we had 2 serves left over which I have frozen for the DH when he is on night shift and he is looking forward to see how the recipe reheats in the microwave.
This is an easy and healthy recipe. I followed the recipe, except I added more garlic and mushrooms. Enjoyed it and will make again.
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Delicious!
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Turned out great! I was worried there wasn't enough sauce, but it was fine.
Takes alittle time to prepare but well worth it. Very light & tasty.
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I only had low sodium beef broth on hand and using this resulted in a more intense color and flavor--very close to Chinese restaurant lo mein. I love this recipe because I can adjust the vegetable content.
I have made this recipe many times. Even my kids love it and it's got lots of great veggies. We don't care for the snow peas so I just add a little more of everything else.